Reuben Riffel – chef, author, restaurateur – was born to cook. He just didn’t know it. But the signs were always there.
Even though he did not eat out until his mid-teens, Reuben and his 12 siblings grew up in a family where his grandmother, mother and aunts spent hours preparing ‘good but simple food’, such as tomato bredie, using ingredients grown by his grandfather. His mom brought home richer flavours, such as rotisserie lamb off-cuts or crème caramel, from the Franschhoek restaurants she worked at.
Nils van der Linden 